Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract,
2020
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Food and Machinery
This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture,
2020
Zhangjiagang Fortune bakery Co., Ltd., Jiangnan University Fulinmen Baking Research Institute, Wuxi,Jiangsu 214122 , China
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Food and Machinery
In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Food and Machinery
Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow,
2020
College of Food Science and Biological Engineering, Tianjin Agricultural University,Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 , China ；Tianjin Agricultural Innovation D
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Food and Machinery
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There …
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry,
2020
Food Inspection and Testing Institute of Henan Province, Zhengzhou, Henan 450003 , China
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry, Wang Sai-Nan, Deng Ying-Chun, Gao Tian-Lan-Xing, Ren Meng-Ke, Wei Hua-Lin, Zhi Wen-Li, Guo Xu-Guang
Food and Machinery
To evaluate the uncertainty of the determination of sibutramine content in health foods by liquid chromatography-tandem mass spectrometry. Methods according to BJS 201701 Determination of sibutramine in food,and the content of sibutramine in health foods was detected. According to the approach in measurement uncertainty and results indication(JJF 1059.1 2012), the uncertainty was analyzed, quantified and synthesized. When sibutramine content was 7.04 μg/g,the extended uncertainty was 0.197 μg/g (k=2) under the 95% confidence interval. The main influence factors of the uncertainties in the determination were standard curve fitting process.
Design Of A Adding Liquid Instrument Control System For Sample Pretreatment,
2020
School of Mechanical Engineering, Hubei University of Technology, Wuhan, Hubei 430068 , China ；Hubei Key Lab of Modern Manufacture Quality Engineering, Wuhan, Hubei 430068 , China
Design Of A Adding Liquid Instrument Control System For Sample Pretreatment, Wang Zheng-Jia, Lv Zhao-Xiong, Zhai Zhong-Sheng, Zhao Hai-Tao, He Jia-Qi, Wang Chao
Food and Machinery
When manual testing food and chemical samples, there are problems such as large pretreatment errors and low efficiency. In order to solve those problems, a adding liquid instrument control system for sample pretreatment was designed. The system adopts PLC as the main controller, and the software and hardware of the system were designed according to the control demand analysis of the pretreatment instruments. Combined the characteristics of the S-type acceleration and deceleration algorithm and non-contact liquid addition method. By controlling the acceleration of the deceleration phase during the liquid addition process for the droplet hanging on the tip falling off …
Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality,
2020
Hangzhou Grain and Oil Center Inspection and Monitoring Station, Hangzhou, Zhejiang 310003 , China
Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality, Yang Zhi-Cheng, Zhang Shuang-Feng, Zhang Zheng-Yan, Pan Dan-Jie, Jiang Xiao-Jie, Zhou Xu
Food and Machinery
In order to study the quality deterioration of high-quality rice, five kinds of high-quality rice were stored under the conditions of 25 ℃, 50% RH and 37 ℃, 70% RH. The processing quality varies such as germination rate, malondialdehyde, and fatty acid composition. The results showed that during short-term storage, high temperature and humidity inhibited the seed activity of high-quality rice, significantly reduced its germination rate, and increased the MDA content of rice. However, the relative content of fatty acid components in rice grains was relatively stable and less affected by high-temperature and high-humidity conditions during short-term storage. At the …
Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation,
2020
Weifang Engineering Vocational College, Weifang, Shandong 262500 , China
Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation, Nan Jia-Lian
Food and Machinery
In this paper, by establishing and validating a three-dimensional model of heat transfer in multi-layer heat preservation boxes during non-refrigerated food transportation, the key role of radiation heat transfer in packaging boxes is revealed besides conduction. By reducing radiation, the amount of aluminum foil added on the inner surface of food during the first 30 hours of storage was reduced by more than 10%. Putting the initially frozen gel pack in the center of the box can obviously delay its melting and double the storage time of the food. The sensitivity analysis shows that the conductivity of box wall, the …
Research On Apple Classification Algorithm Based On Wavelet And Fuzzy,
2020
Shangqiu Institute of Technology, Shangqiu, Henan 476000 , China
Research On Apple Classification Algorithm Based On Wavelet And Fuzzy, Zhao Li-Ping, Wu De-Gang
Food and Machinery
An apple classification algorithm based on wavelet and fuzzy is proposed in order to get the edge of apple image accurately and realize apple automatic classification. Firstly, the apple image is transformed by omnidirectional wavelet, and then processed by fuzzy algorithm. The edge of the apple image is extracted by adaptive threshold, and then the area of the apple image is obtained by using the diffuse filling algorithm. Finally, according to the characteristics of the apple quasi circle, the area is transformed into the straight diameter, and the apple classification is completed according to the diameter. The simulation results show …
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro,
2020
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 , China
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Food and Machinery
In this study, dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate, which was designed to provide guidance for the high valuable utilization of dried oyster. Firstly, with degree of hydrolysis as the experimental index, the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out. The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h, the ratio of material to liquid of 1∶15 (g/mL), and the total enzyme amount of 3%. Under these conditions, the degree of hydrolysis of dried oyster protein was 33.7%, the protein …
In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca,
2020
College of Life Sciences, Southwest Forestry University, Kunming, Yunnan 650224 , China
In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca, Ru Yue-Rong, Yang Jin-Mei, Shen Wen-Jie, Wang Jun-Min, Guo Lei, Fan Fang-Yu, Sha Xiao-Mei, Wang Zhen-Xing
Food and Machinery
The antioxidant activity, hypoglycemic potential, and Alzheimer's therapeutic potential of Cyclobalanopsis glauca Shells were investigated in this study. The hydroxyl radical scavenging ability, DPPH radical scavenging ability, superoxide anion radical scavenging ability, and ABTS radical scavenging ability were used as an indicator for evaluating the in vitro antioxidant activity of Cyclobalanopsis glauca Shells Extract (CGSE). Then the α-glucosidase inhibitory ability of CGSE was evaluated by the fluorimetry assay, and the acetylcholinesterase (AChE) inhibitory ability of CGSE was evaluated by the modified Ellman method. Experimental results showed that CGSE had strong antioxidant activity, their IC50 values of hydroxyl radical scavenging …
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization,
2020
School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu 730050 , China
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong
Food and Machinery
The free radical scavenging ability, metal ion chelation ability and reducing ability of different concentrations of placenta peptide from Tibetan sheep were determined, and the distribution of relative molecular weight, amino acid composition and structural characterization were also investigated to explain the causes of antioxidant capacity. The results showed that the antioxidant capacity of sheep placenta peptide was positively correlated with its concentration, and it had strong radical scavenging ability for DPPH· and ·OH with IC50 of 2.83 mg/mL and 0.94 mg/mL, respectively, which were comparable to BHT. In addition, the placenta peptide from Tibetan sheep also had certain …
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract,
2020
School of Food Science and Engineering, South China University of Technology, Guangzhou,Guangdong 510640 , China
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Food and Machinery
4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …
Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt,
2020
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt, Zhu Guang-Cheng, Qin Si, Nie Qian-Zhong
Food and Machinery
In order to explore the effect of adding gardenia fruit, a traditional Chinese medicine with dual function of food and medicine, on the quality of yogurt, ferrmentation characteristics and functional properties were investigated. The effects of GE on the number of live bacteria, acidity, water holding capacity and viscosity of yogurt during fermentation were evaluated, and the antibacterial activity, antioxidant activity, lactic acid bacteria's tolerance to simulated gastrointestinal fluid and volatilization were measured after the fermentation was completed. The results showed that the proper amount of GE could improve the antibacterial and antioxidant activity of yogurt, enhance the tolerance …
Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction,
2020
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231 , China
Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction, Lei Sheng, Wang Kai, Duan Yan-Qing, Li Yuan-Dong, Liu Xiu-Ming, Yu Jun-He, Cui He-Ping, Zhang Xiao-Ming, Yang Qian-Xu
Food and Machinery
The optimum precursor peptides were prepared for Maillard reaction by using enzymatic hydrolysis of wheat gluten proteins. Setting the degree of hydrolysis (DH) and protein dissolution rate as main indexes, the optimum parameters of enzymatic hydrolysis were optimized by partial least squares regression as follows: the concentration of complex protease Ⅰ (2 000 U/g), hydrolyzing with complex protease Ⅰ for 3 h, aminopeptidase concentration (400 U/g), hydrolyzing with aminopeptidase for 2 h, and water/substance ratio (1:12 g/g). The main components of the hydrolysates were small molecule peptides under the above hydrolysis conditions, and the proportion of free amino acids in …
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro,
2020
College of Life Science, Shanxi University, Taiyuan, Shanxi 030006 , China
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia
Food and Machinery
Taking the compound fruits and vegetables with Kefir fermented apple pulp-ketchup-sea buckthorn juice, by adding the right amount of inulin, fructooligosaccharides and chlorophyll, a leisure health solid drink was made by freeze-drying in vacuum. With the viable count of Lactobacillus and yeast as indicators, single factor and response surface tests were used to optimize fermentation process. Fermented freeze-dried solid drink were made to different concentration gradients, using unfermented freeze-dried samples as a control, and samples were used to analyze and determine the capacity of hypoglycemic, lipid-lowering and antioxidant in vitro. The results showed that the optimal fermentation conditions were: fermentation …
Effects Of Sports Drinks And Oral Rehydration Salts On The Metabolism Of Rats In High Temperature Environment,
2020
Changsha Social Work College, Changsha, Hunan 410004 , China
Effects Of Sports Drinks And Oral Rehydration Salts On The Metabolism Of Rats In High Temperature Environment, Li Ming
Food and Machinery
The effects of oral rehydration solutions (ORS) and sports drink solutions (SDS) on the hydration and metabolism of experimental rats during high temperature exercise were compared. The results showed that the hemoglobin level of the two groups increased significantly, and the sweating rate and dehydration rate had no significant difference. In the two treated groups, the change of plasma volume was significant difference, and the blood glucose content was significantly higher than that of the control group. After exercise, the fat oxidation in SDS was lower than that in ors. However, no difference was found between groups of ORS and …
Effects Of Different Processing Parameters On The Color Protecting Of Candied Apple,
2020
School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000 , China
Effects Of Different Processing Parameters On The Color Protecting Of Candied Apple, Li Feng-Xia, Lei Qing-Yu, Sheng Hong-Ye, Huang Yu-Xin, Zhang Jiao-Jiao, Hu Yuan-Qing, Chen Ting-Yan
Food and Machinery
The effects of color protection to candied apple under different processing parameters were studied by using Shangdong red Fuji as raw material. Sensory evaluation and brightness (L value) and browning degree were used as evaluation indexes, and the effects of slice thickness, phytic acid concentration, microwave blanching power, microwave blanching time, hot air drying temperature and drying time on the color protection effect of candied apple were analyzed by single factor experiment. Moreover, the storage of phytic acid and other color-protecting agents were compared in order to obtain the best conditions for candied apple color protection. The results showed that …
A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats,
2020
Faculty of Automotive Engineering, Xinjiang Vocational & Technical College of Communications, Urumqi, Xinjiang 831401 , China
A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu
Food and Machinery
In this study, using the deuterium dilution technique, the hydration abilities of three kinds of sports drinks commercially available and drinking water (control group) under rest and exercise conditions were compared. The results showed that significant differences were found, in the rest state, including the time points as the absorption rate of the three beverages reached the maximum value, 50% of the maximum absorption rate, and the maximum absorption amount. However, no significant difference was found in the time when the absorption rate was 0. In the exercise status, a significant difference between the time when the absorption rate of …
Analysis Of Components And Functionality Of Fruit Wine,
2020
Institute of Pomology, Shanxi Academy of Agricultural Sciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology, Taiyuan,Shanxi 030031 , China
Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong
Food and Machinery
This main components and functions of various types of fruit wines were analyzed. The clarification of the nutritional components was elaborated, which helped to find the nutritional and healthy selling points of fruit wine and its precision marketing concepts. This would strengthen the brand building of Chinese fruit wine enterprises in the future.
